A coulis (pronounced coo-lee) is a smooth, pureed sauce, sweet versions of which — such as those here — are based on fruit. Coulis is thinner in consistency, brighter in flavor, and considerably less sweet than jam or preserves, and there is no better time to make it than high summer, with its bountiful local stone fruits and berries. Whip out these recipes when you’ve bought more than you can readily eat: Fruit a couple of days past its prime is fine for coulis. The versions here are great over ice cream, plain cake, cheesecake, yogurt, waffles, pancakes, French toast, plain rice pudding, hot cereal, and, especially in the case of a red fruit coulis, over sliced melon, peaches, or pineapple. Our food stylist, Catrine Kelty, likes to make a few flavors and serve them as a “coulis bar,” alongside a simple dessert, allowing guests to indulge in their favorites.
MIXED BERRY COULIS
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Makes about 1½ cups
Berries’ (and other fruits’) sweetness is generally a moving target, so you’ll want to use more or less sugar to your taste. Stirring 2 tablespoons of Grand Marnier or 3 tablespoons creme de cassis into the coulis is a nice flavor flourish.
12 ounces fresh or thawed frozen mixed berries (raspberries, blackberries, blueberries, and strawberries)
¼ to 1/3 cup sugar
1½ teaspoons fresh lemon juice, or more to taste
Salt
In a medium saucepan over medium heat, bring the berries, ¼ cup sugar, lemon juice, 2 tablespoons water, and a pinch of salt to a bare, steamy simmer, stirring to dissolve the sugar. Continue to cook, stirring occasionally, until the berries are juicy and warmed through, about 1½ minutes longer. Set pan aside off heat until mixture has cooled to room temperature. Taste and adjust the seasoning with sugar or lemon juice, if necessary. In a blender, puree the mixture until smooth. Set a medium-mesh strainer over a nonreactive bowl, add the puree, and with a flexible spatula, work it through the strainer until only seeds and a tiny bit of pulp remains (you should have about 1½ cups coulis); discard the solids in the strainer. Taste and adjust the consistency with another tablespoon or 2 of water (or the Grand Marnier or creme de cassis), if desired. Serve, or refrigerate in a covered container until well chilled, at least 2 hours and up to 1 week (stir to recombine before serving).
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APRICOT COULIS
Makes about 1½ cups
I think the honey is a nice complement to the flavor of the apricots, but you can use another sweetener if you wish. For added complexity, try stirring either 1/8 teaspoon almond extract or ¼ teaspoon vanilla extract and/or 1 tablespoon bourbon, rum, or brandy into the finished coulis.
1 pound ripe fresh apricots, halved, pitted, and roughly chopped (about 3 cups)
2½ to 4 tablespoons honey
2 teaspoons fresh lemon juice, or more to taste
Salt
In a medium saucepan over medium heat, bring the apricots, 2½ tablespoons honey, lemon juice, 2 tablespoons water, and a pinch of salt to a bare, steamy simmer, stirring to dissolve the honey. Continue to cook, stirring occasionally, until the apricots are juicy and soft, about 1½ minutes longer. Set pan aside off heat until mixture has cooled to room temperature. Taste and adjust the seasoning with honey or lemon juice, if necessary.
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In a blender, puree the mixture until smooth. Set a medium-mesh strainer over a nonreactive bowl, add the puree, and with a flexible spatula work it through the strainer until only shreds of skin and a tiny bit of pulp remain (you should have about 1½ cups coulis); discard the solids in the strainer. Taste and adjust the consistency with a tablespoon or 2 of water (or bourbon, rum, brandy, or extracts), if desired. Serve, or refrigerate in a covered container until well chilled, at least 2 hours and up to one week (stir to recombine before serving).
PLUM COULIS
Makes about 1½ cups
If you like cinnamon, try adding a scant ½ teaspoon before pureeing. Or, for added depth and sophistication, try stirring about 3 tablespoons of port or creme de cassis into the coulis just before serving.
1 pound ripe black or red plums (preferably with red flesh), halved, pitted, and roughly chopped (about 3 cups)
¼ to 1/3 cup light brown sugar
½ teaspoon fresh lemon juice
Salt
In a medium saucepan over medium heat, bring the plums, ¼ cup brown sugar, lemon juice, and a pinch of salt to a bare, steamy simmer, stirring to dissolve the sugar. Continue to cook, stirring occasionally, until the plums are juicy and soft, about 1½ minutes longer. Set pan aside off heat until mixture has cooled to room temperature. Taste the mixture and adjust the seasoning with brown sugar, if necessary.
In a blender, puree the mixture until smooth. Set a medium-mesh strainer over a nonreactive bowl, add the puree, and with a flexible spatula, work it through the strainer until only shreds of skin and a tiny bit of pulp remain (you should have about 1½ cups coulis); discard the solids in the strainer. Taste and adjust the consistency with a tablespoon or 2 of water (or port or cassis), if desired. Serve, or refrigerate in a covered container until well chilled, at least 2 hours and up to 1 week (stir to recombine before serving).
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MANGO-GINGER COULIS
Makes about 1½ cups
One tablespoon of grated ginger gives the coulis a faint ginger flavor. Increase the amount for more snap, or omit it altogether if you prefer.
2½ cups chopped peeled ripe mango (about 1 very large mango; 1¼ pounds; 1 pound prepared)
1 tablespoon grated or minced fresh ginger, or to taste
1½ to 2½ tablespoons light brown sugar
2 tablespoons orange juice or water
1½ teaspoons fresh lime juice, or more to taste
Salt
In a medium saucepan over medium heat, bring the mango, ginger, 1½ tablespoons brown sugar, orange juice or water, lime juice, and a pinch of salt to a bare, steamy simmer, stirring to dissolve the sugar. Continue to cook, stirring occasionally, until the mango is juicy and slightly softened, about 1½ minutes longer. Set pan aside off heat until mixture has cooled to room temperature. Taste and adjust the seasoning with brown sugar or lime juice, if necessary.
In a blender, puree the mixture until smooth. Set a medium-mesh strainer over a nonreactive bowl, add the puree, and with a flexible spatula, work it through the strainer until only a tiny bit of pulp remains (you should have about 1½ cups coulis); discard the solids in the strainer. Taste and adjust the consistency with a tablespoon or two of water, if desired. Serve, or refrigerate in a covered container until well chilled, at least 2 hours and up to 1 week (stir to recombine before serving).
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Adam Ried appears regularly on “America’s Test Kitchen.” Send comments to cooking @globe.com.